Philly Cheese Steak

Well guys, there is still a whole bunch of prime rib in my fridge. Like…a really scary amount. Two people cannot reasonably be expected to eat that much meat. But they can try! So, in a valiant effort to put a solid dent into our leftover roast, I chopped up a few slices and sauteed the pieces with onions and bell peppers to make Philly Cheese Steaks for dinner.

I love cheese steaks. When I was younger, there was this tiny sandwich shop next door to the ballet studio I went to that had the best cheese steaks I’ve ever tasted. We didn’t eat out a lot back then, but when it was my dad’s turn to pick me up from ballet class, he always had one of those sandwiches waiting for me in the car. They. Were. Magical. Every bite was a symphony of tender beef, gooey cheese, fragrant onions, and toasted bread. Mmmmmmmmmm. Between me and Dad, those sandwiches never lasted long.

This sandwich might not be quite as delicious as the cheese steaks of my childhood memories, but that’s probably only because those are flavored with a strong dose of nostalgia. This sandwich is my take on the popular Philly-style sandwich, and is very tasty in its own right — juicy, flavorful, and a bit healthier than the real deal (I’m guessing it isn’t nearly as cheesy and decadent as Philly natives would want it to be). I could eat this every day!

Philly Cheese Steak** I can just imagine the indignant howls of cheese steak purists and Philly natives at my audacity in calling this a “Philly Cheese Steak.” So just as a disclaimer, this is just my version of the famous sandwich, with less cheese and more vegetables. If it makes you feel better, just call it a “steak sandwich.” In the meantime, I’ve looked up some “real” Philly Cheese Steak recipes online and will be debuting a “real” Philly Cheese Steak post sometime in the next few days, so stay tuned!

Steps:(1) In a skillet on medium heat, saute onions and peppers in some olive oil until soft and fragrant.
(2) Add sliced meat to the pan, and fry until pieces are slightly browned. Season with salt and pepper to taste.
(3) Lay cheese slices on top of the meat/veg mixture, and allow to melt slightly. Stir mixture to evenly distribute melted cheese among the meat/veg. Take skillet off heat.** You can also choose to use more cheese, lay extra slices of cheese on top of the meat once it’s in the bread, or substitute with Cheez Whiz.
(4) Slice your toasted roll in half, and spoon meat/veg/cheese mixture into the middle.
(5) Serve with chips and a cold beverage. Enjoy!

hello cheff, this is my first visit to ur site and i jus love ur recipes like anything wish there is som feature to save dis recipe for future reference like in ‘ http://www.foodspunched.com ‘ . why dont you submit your blog with them so that people like me can come to your recipes in future also!! and the best thing about ‘foodspunched’ is that u have to submit ur blog only once. and they will fetch ur feed when ever you make new posts. u can submit ur blog through ‘Punch yourself’ page in main menu after u register with them.

any way good job. expecting wonderful recipes like this in future also all the best for your blog

Thanks Kadeeja! I’ll check that website out. In the meantime, you can check out my posts at foodgawker.com and tastespotting.com (go to the “My Photo Publications” tab on the top of the screen). If you sign up with them, you can easily save my recipes (or anyone elses!) for future reference.

Since I’m a LONG way from being a Philly Cheese Steak purist, I say – WOW! Yours looks absolutely delicious and since you are using my favorite cheese – provolone – this sandwich is perfect for my tastes!